Wednesday, September 29, 2010

Hearty and versatile, potatoes are a good source of complex carbohydrates, iron, and potassium --nutrients that growing bodies need for energy. And there are lots of delicious varieties to try. Here's one of the example of healthy potato recipes you can make at home.

Ingredients:

2 teaspoons vegetable oil

1 small onion, chopped

1 lb. ground turkey

1 carrot, peeled and grated

2 garlic cloves, minced

1 cup water

1 can (6 oz.) tomato paste

2 tablespoons mild chili powder

1/2 teaspoons salt

8 medium potatoes, baked

1/2 cup shredded cheddar cheese

Shredded lettuce

Diced tomato

How to make:

In large skillet, heat oil over medium-high heat. Add onion and cook until softened, about 5 minutes. Add ground turkey, and break up with a fork. Stir carrot and garlic, and continue cooking until meat is cooked through, about 8 minutes. Stir in water, tomato paste, chili powder, and salt. Heat to boiling, stirring constantly. Reduce heat to low, and simmer 15 minutes.

Meanwhile, cut top off hot potatoes, and scoop out some of the flesh. Spoon taco mixture into potatoes, and top with cheese, lettuce, and tomato. Makes 8 servings.

Saturday, September 25, 2010

Hearty and versatile, potatoes are a good source of complex carbohydrates, iron, and potassium --nutrients that growing bodies need for energy. And there are lots of delicious varieties to try. Here's one of the example of healthy potato recipes you can make at home.

Place potatoes in large saucepan, and add enough cold salted water to cover. Bring to a boil, lower heat to medium, and simmer until potatoes are tender, about 20 minutes. Stir in peas and carrots, and cook until carrots are tender, about 1 minute.

Drain vegetables well. When cool enough to handle, cut potatoes in quarters and place in large bowl with peas and carrots.

Meanwhile, cook bacon until crisp, and remove from pan. Crumble and set aside. Add vinegar, mustard, and pepper to drippings in pan, and whisk to mix. Pour warm dressing over potato mixture. Sprinkle with bacon, and stir to coat. Makes 6 cups.

Carving pumpkins is lot of fun. Although some design may look complicated, but as long as you have a pumpkin carving kit which are now available in most stores and a tiny saw, all it takes is time and patience.

Or if you want to frugal it, these are what you need:

A pumpkin

A sharp kitchen knife

Metal spoon/ ice-cream scoop

Candle with a holder

And your imagination

5 basic steps to carve your pumpkin:

Cut a large circle around the pumpkin sted to make a "lid" you can pull out. The whole should be large enough to easily get your hand inside the pumpkin for cleaning.

Scoop out pumpkin innards. Thoroughly clean out the seeds and pulp from the inside of the gourd. You can use a large metal spoon or an ice cream scoop works well.

Draw a face or design on the outside of pumpkin. Use your imagination or a pinned on template (poke holes around template lines onto your pumpkin with a pin or big needle to transfer design).

Carve out your design. With a sharp kitchen knife or pumpkin cutting tool, carefully carve out the pieces to make your face or design. Expect design "chunks" to come out in several pieces. Remember, this is sculpting!

Clean and Illuminate. After your pumpkin is carved and cleaned, illuminate the inside with a lit candle. (Special pumpkin mountable candles/holders are recommended for safety.)

For a unique Jack-o' lantern, add a little glow paint, or fake blood. And you can insert a bowl into a carved pumpkin and add dry ice and warm water to create an extra spooky, smoke filled jack-o'lantern

Friday, September 24, 2010

This savory Moroccan dish, traditionally called bisteeya, offers the rich flavors of North Africa. Two precooked chickens are enough for 2 pies; it's easiest to pull the meat from the bone while the chicken is still warm.

Place 2 sheets of phyllo in a round 8" cake pan, with dough overhanging sides. Brush dough inside pan with butter. Place 6 more sheets in pan, spoke-wheel fashion, 2 at a time (doubled), buttering between sheets of phyllo sheets covered to prevent them from drying out.

Sprinkle 1/4 cup almond mixture over phyllo in bottom of pan. Spoon half of chicken mixture into pan, top with 1/4 cup almond mixture, and pour 1/4 cup broth over almonds. Fold overhanging dough over pie filling, buttering between sheets of phyllo. Repeat with remaining ingredients to make the second pie in another 8" round cake pan. Wrap 1 pie tightly in plastic wrap and freeze.

In large bowl, beat together sugar and butter on low speed until blended, about 1 minute. Increase speed to high and beat 2 minutes, or until light and creamy. Reduce speed to medium-low and add eggs. One at a time, beating well after each. Alternate flour mixture and milk mixture; beat until batter is smooth, occassionally scraping sides of bowl with rubber spatula.

Meanwhile, prepare frosting: In the top of a double broiler, oven simmering (not boiling) water, beat together sugar, water, egg whites, light corn syrup, and cream of tartar on low speed until combined. Increase speed to high, and beat constantly for 10 to 12 minutes, or until stiff peaks form, scrapping sides occasionally with rubber spatula. Makes about 4 cups.

To assemble cake: Trim the flat side of each cake layer. Spread a thin layer of frosting on trimmed sides of cakes. Place same-size layers together to form two round shapes. Stand cake upright, and place smaller cake on top of larger one to form the snowman shape. Secure cake layers together by inserting a trimmed wooden skewer.

To decorate cake: Spread a thin layer of frosting onto bottom of Ring Ding, and secure to cookie. Spoon remaining frosting into a piping bag fitted with a 1/2" star tip. Pipe border around Ring Ding and place blue M&M's onto border to create a decorative hat. Place taffies together and shape into a scarf. Set the hat and scarf aside to firm up.

Transfer cake to a serving platter. Working down from the top, pipe star shapes around the entire cake. (If shapes are too pointy, gently tap down with fingertips.) For the face, arrange Junior Mints for the eyes, trimmed orange slice for the nose, and licorice string for the mouth. Wrap scarf around the neck. Place candy melts down middle of body for buttons; top with hat. Scatter rock candy around cake and serve.

Prepare glaze: In a small bowl, blend together ketchup and brown sugar. Brush tops and sides of meat loaves; bake 35 to 40 minutes, or until a meat thermometer registers 160 degree F when inserted into center of loaves. Let cool 10 minutes.

In large bowl, combine ricotta, 1 cup provolone, Parmesan, eggs, parsley, salt, and pepper. Transfer cheese mixture to a large resealable storage bag. Push mixture toward one corner and twist bag closed. Make a 3/4" cut in a corner of bag, and squeeze filling into each pasta tube.

In bowl, combine marinara sauce and water. Spread 2/3 cup each into two 2-quart baking dishes, arranging in a single layer. Top with remaining marinara sauce.

Oblong russets are a good choice for double baking. The brown skin crisps nicely, and the flesh has flaky texture that freezes well.

Prep time: 25 minutesCook time: 30 minutes if using a microwave, 75 minutes if using a standard ovenYield: 8 servings

Ingredients:

8 russet or baking potatoes (about 3/4 lbs. each)

8 slices bacon

1 bunch green onions, sliced

4 cups cooked broccoli florets

2/3 cup reduced-fat sour cream

3 tablespoons butter

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup shredded cheddar cheese

How to make:

Heat oven to 400 degrees F. Prick potatoes several times with fork. Place in microwave oven, four at a time; cook 18 to 22 minutes. If using a standard oven, bake 60 minutes, or until potatoes are softened and cooked through. Let cool 15 minutes.

While potatoes are baking. Cook bacon in a large skillet over high heat until crisp, about 7 minutes. Transfer bacon to paper-towel-lined plate; crumble. Remove all but 1 tablespoon. Bacon drippings from skillet. Add onion and cook until softened, about 1 minute; cool.

Slice open skin from each potato; carefully scoop out pulp, leaving shell intact. Place pulp in a large bowl, mash, and stir in bacon, onion, broccoli, sour cream, butter, salt, and pepper.

Stuff potato shells with vegetable mixture. Sprinkle tops of potatoes with cheese. Place 4 potatoes in oven and bake 15 minutes, or until cheese melts and potato is heated through. Store remaining potatoes in container with lid and freeze.

Sunday, September 19, 2010

In this frosty version of Key lime pie, we swirled vanilla ice cream into the condensed-milk mixture. You'll need lots of fresh lime juice (zap limes for about ten seconds in microwave so they're easier to squeeze) and a store-bought graham-cracker crust.

Whisk ice cream into condensed-milk mixture until evenly blended (mixture will be the consistency of sour cream).

Pour ice-cream mixture into piecrust. Freeze at least 6 hours or until firm. If not serving pie sameday, wrap and freeze up to 1 week.

To serve, uncover pie and let stand at room temperature 10 minutes to soften slightly for easier slicing. Meanwhile, in small bowl, with mixer at medium speed, beat cream until stiff peaks form. Top each serving of pie with a dollop of whipped cream and sprinkle with lime-peel slivers.

This ooey-gooey treat is like a big sundae in a springform pan. It's made with chocolate ice cream, our secret homemade Fudge Sauce (also delicious served hot over a bowl of plain ice cream), cookies, peanuts, and baby marshmallows. If you don't have time to make the sauce, a jar from the store will do just fine.

When sauce is cool, assemble Rocky Road Cake: Wrap bottom and side of 9" by 3" springform pan with foil. Spoon 1 pint chocolate ice cream into pan. Place plastic wrap on ice cream and press down to speard evenly and eliminate air pockets; remove plastic wrap. Insert cookies, standing upright, into ice cream to form a ring around side of pan, making sure to push cookie to pan bottom. Sprinkle 1 cup marshmallows and 1/2 cup peanuts over ice cream; press in gently with hand.

To serve, uncover and remove foil from pan. Wrap towels dampened with warm water around side of pan for about 20 seconds to slightly soften ice cream, Remove side of pan and place cake on cake stand or plate. Let stand at room temperature about 10 minutes for easier slicing. Meanwhile, place remaining Fudge Sauce in microwave-safe bowl. Heat sauce in microwave oven, uncovered, on High 30 to 40 seconds or until hot, stirring once. Serve hot sauce to spoon over cake if you like.

It looks really impressive, but all you need is store-bought pound cake, ice cream, jam, and gelato to make this dome cake, which is layered in a deep bowl, frozen overnight, and unmolded.

Prep time: 30 minutes plus freezingMakes: 16 servings

What you need: Cake Dome:

1 frozen pound cake loaf (10 3/4 to 12 ounces), thawed

2 tablespoons seedless red raspberry jam

Dome Filling:

2 pints raspberry gelato, softened

1 quart peach ice cream, softened

Fresh Raspberry for garnish.

How to make:

Prepare Cake Dome: With serrated knife, cut top crust from pound cake. Place cake on 1 long side; cut lengthwise into 3 equal slices. With small spatula, spread 1 tablespoon jam on cut side of 1 cake slice. Top with another cake slice and spread with remaining 1 tablespoon jam. Top with remaining cake slice. With knife, trim off remaining crusts along sides of cake. Slice jam-layered cake crosswise into 3/8-inch-thick slices.

Line deep 2 1/2-quart bowl with plastic wrap, leaving about a 2-inch overhang. Arrange cake rectangles along the bottom and up the side of bowl (slices will extend slightly above rim of bowl) to make a decorative design. If necessary, cut some rectangles into triangles to fill in any open areas, gently pushing cake pieces together to get a tight fit. With knife or kitchen shears, trim off overhanging ends of cake to create an even rim around bowl. (if you like, save trimmings to use as ice cream topping another day.) Place in freezer to firm cake dome slightly, about 20 minutes.

Prepare Dome filling: With back of spoon, working quickly, gently spread gelato over cake layer to an even thickness. Place bowl in freezer 20 minutes to firm gelato slightly.

Spoon peach ice cream into center of bowl; spread evenly. Cover bowl with plastic wrap and freeze overnight to ensure dome is frozen throughout. If not serving same day, wrap and freeze up to 2 weeks.

Using 2-inch (1/4 cup) ice cream scoop, arrange 8 alternating scoops of sorbet (2 scoops of each sorbet) in layer in pan. Place plastic wrap on sorbet scoops and press mixture down to flatten and eliminate air pockets; remove plastic wrap. Repeat to make 2 more layers, alternating sorbets within each layer and from layer to layer, and making sure to press mixture down each time. Cover and freeze until firm, at least 6 hours.

To serve, uncover pan and invert onto platter. Wrap towels dampened with warm water on bottom and sides of pan for about 20 seconds to slightly soften sorbet. Remove pan and plastic wrap. Garnish loaf with coconut, raspberries, and mint.

Friday, September 17, 2010

We microwaved the potatoes and used a Parmesan-peppercorn salad dressing in this easy version of twice-baked potatoes. Reheat the stuffed potatoes in the oven for a crispy top, but if you're short on time, just pop them in the microwave.

Pierce potatoes with fork in several places. Place potatoes on paper towel in microwave oven. Cook potatoes on High 10 to 12 minutes or until fork-tender, turning potatoes over once halfway through cooking; cool slightly.

When potatoes are cool enough to handle, slice each potato lengthwise in half. With spoon, carefully scoop out flesh from each potato half, leaving 1/4-inch-thick shell and making sure potato-skin shells are intact. Place flesh in bowl with dressing mixture. Place shells on small cookie sheet.

With potato masher or fork, mash potato mixture in bowl until almost smooth. Spoon mashed-potato mixture into shells; sprinkle with parmesan.

Bake potatoes 12 to 15 minutes or until heated through and golden on top. Arrange potatoes on bed of green-onion tops if you like.

Transfer ribs to a roasting pan, and keep warm in oven set at low. Skim fat off cooking liquid, and transfer back to Dutch oven. Heat to boiling and cook 5 minutes. Add carrots and cook until mixture thickens, about 6 minutes longer.

In large nonstick skillet, heat oil over medium-high heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook 30 seconds. Stir in chicken broth, potatoes, and saffron, and bring to a boil. Reduce heat to medium-low, and simmer until potatoes are tender, about 15 minutes.

Heat remaining 2 teaspoon oil in skillet over high heat. Add lamb and cook, stirring occasionally, until lamb is browned on all sides and cooked through, about 3 minutes. Return vegetable mixture to skillet and heat through. Transfer to serving bowl and springkle with feta cheese.

In medium bowl, combine pork, paprika, and salt. Stir pork and corn into saucepan with bean mixture. Cook 10 minutes, or until pork is cooked through. Divide mixture among bowls, and garnish with Cilantro, if desired.

Kitchen tip: You can easily double this recipe for larger crowds. For convenience, use a 28 oz. can of each bean and a 15 oz. can of corn (or a 10 oz. package of frozen corn), and double the remaining ingredients. Happy trying :)

After 1 week, pour cordial into small decorative bottles with tight-fitting stoppers or lids. (You can leave the pieces of vanilla bean pod in the cordial if you like, or remove and discard them. Or, rinse and dry the pod pieces and use them to flavor a canister of sugar). Store in refrigerator or freezer up to 3 months. Serve cordial very cold.

This recipes is so easy to prepare, you'll be able to make many batches to give to all your friends and family for the holiday. Place each truffle in a fluted foil or paper cup.Prep 25 minutes plus chilling. Makes 64 truffles.Ingredients:

10 ounces semisweet chocolate

2 ounces unsweetened chocolate

3/4 cup heavy or whipping cream

5 tablespoons unsalted butter, softened and cut up (no substitutions)

1/4 cup almond-flavor liqueur

1/3 cup blanched almonds, toasted and finely chopped

1/4 cup unsweetened cocoa

How to make:

In food processor, with knife blade attached, blend both kinds of chocolate until very finely ground.

One at a time, roll half the squares in chopped almonds to coat; roll remaining squares in cocoa. Store in refrigerator in tightly covered container, with waxed paper between layers, up to 2 weeks, or freeze up to 2 months.

Place sheet of waxed paper under large wire rack. In top of double boiler or in small stainless-steel bowl set over 2 quart saucepan, over 1 inch simmering water (double-boiler top or bowl should be 2 inches above water), heat chocolate and shortening until melted, stirring.

With fingers, dip 1 piece of fruit at a time. Shake off excess chocolate or gently scrape fruit across rim of double boiler, being careful not to remove too much chocolate. Place dipped fruit on wire rack until chocolate is set, at least 1 hour.

When set, store dipped fruit at room temperature in tightly covered container, with paper between layers, up to 1 week.

Grease two 15 1/2 by 10 1/2 jelly-roll pans (or 1 jelly-roll pan and 1 large roasting pan) and 2 large heat-safe rubber spatulas; set aside. Place popped corn in very large bowl; top with peanuts and coconut (do not stir).

In heavy 2-quart saucepan, heat sugar, corn syrup, and margarine to a full rolling boil over high heat, stirring constantly. Reduce heat to medium; set candy thermometer in place, and continue cooking, without stirring, until temperature reaches 290 degree F., or soft-crack stage (when small amount of mixture dropped into very cold water separates into threads that are hard but not brittle), about 15 minutes.

Remove saucepan from heat; stir in vanilla. Working quickly, pour half of hot mixture over popcorn mixture; with spatulas, stir to mix, making sure to incorporate peanuts and coconuts. Pour remaining hot mixture over popcorn mixture; stir until evenly coated.

Divided caramel corn between prepared pans. Sprinkle any peanuts and coconut remaining in bottom of bowl over caramel corn; with spatula, press onto caramel corn. Cool in pans on wire racks. When cool, break into small clusters. Store at room temperature in tightly covered container up to 1 month.

In large bowl, with spoon, mix milk and mint extract. Stir in 4 cups sugar. Sprinkle work surface with some sugar; place mixture on surface and gradually knead in enough of remaining sugar to form a smooth ball that doesn't stick to hands or surface.

Divided fondant mixture into quarters. Tint 3 of the quarters with food coloring as desired. Individually wrap each of the tinted quarters with plastic wrap, and set aside.

Your kids will howl with delight when you serve this fiber-filled fruit snack.

How to make: On a plate, place 2 canned-pear halves, cut side down, with the wider ends touching. Halve 2 end grapes. Place one grape half in front of the short end of one pear for a nose. Arrange 2 other halves in the back to make legs. Cut a long strip off dried apricot, and attach it between the dog's legs to create a tail. Halve another apricot, and use the halves for ears. Place 2 raisins on the face for eyes.

Does your kid love french fries?
Try to made the fries from carrots, bursting with healthy beta-carotene and vitamin A, and they're oven baked, not fried, so there's less fat.

To make your own: Cut 4 peeled medium carrots into 3"-long sticks. Toss them with 2 teaspoon vegetable oil and a pinch of salt. Arrange in a single layer on a foil-lined baking pan, and roast in a 400 degrees F oven for 20 minutes. Makes two servings.

About Me

Hi my name is Dee. I collect all the recipes from all the old magazines I read. And my collection is getting flooded in my file so I thought it would be great to make a blog and store the recipes here, and so that I can also share it with everyone who needs them. Don't forget to give comments or just say hi to me. Enjoy! :) xo